These grilled sweet potato wedges taste great with grilled fish or meat. They have a smokey, caramelized flavor that oven roasting them cannot replicate. Although they are only somewhat hot, you can tweak the cayenne to your own level.
| Prep Time: | 20 mins |
| Cook Time: | 33 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 13 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound mild Hatch chile peppers – halved, stemmed, and seeded
- 1 pound mild breakfast sausage
- ½ pound bacon, sliced into small strips
- 1 large onion, diced
- 2 ¼ cups water
- 1 ½ cups uncooked jasmine rice
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil; arrange chile peppers cut-side down on top.
- Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
- Place blackened peppers into a bowl and seal tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop flesh.
- Heat a large skillet over medium heat. Add sausage and bacon; cook and stir until browned, 5 to 8 minutes. Drain excess grease. Add onion; cook and stir until golden, 3 to 5 minutes.
- Pour water into the skillet; bring to a boil. Add rice. Reduce heat; simmer until water is absorbed and rice is tender, 15 to 20 minutes. Fluff with a fork. Fold in chopped peppers before serving.
- You can sprinkle cheese on top before serving if desired. I didn’t want to lose the roasted hatch chile flavor with the addition of the cheese, so I left it out.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 969 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I love this dish, only changes made….I used half mild sausage and half hot. Definitely gives it that kick! Instead of serving with salad, we always serve with collard greens. YUM 🙂
I made this recipe as written and did not like it. After adding Lawry’s Seasoned Salt, fresh cracked pepper and garlic powder, I found that it still needed something else to improve the taste. I then added a can of diced tomatoes, a sprinkle of sugar to reduce the acidity of the tomatoes and 1/2 cup of mozzarella cheese. The addition of all these other ingredients made it edible but not something I would make again.